-
-
My review
Zucchini Pineapple Bread II
Amy Barry
"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 260 calsOriginal recipe yields 24 servings (2 loafs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
- In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 260 calories; 13.2 g fat; 33.7 g carbohydrates; 3.1 g protein; 23 mg cholesterol; 180 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8198 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2005
This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to...
Most helpful critical review
5/10/2014
First of all, I definitely wouldn't make it again! I love baking and this was clunky, or heavy. I tasted the batter because I thought was blah so I added a tsp of cinnamon, but if I were you, ...
Most helpful
Most positive
Least positive
Newest
4/22/2005
This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to...
12/22/2005
I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe also had the crushed pineapple in it and it always made it so moist. This was a wonderful bread to ma...
2/16/2007
Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place of 1/2 cup of oil. Found shredding the zucchini was easiest in a food processor. Also added pecans...
10/17/2001
This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change the baking time accordingly. Last night I made a 9x13. It was done right at an hour. I substitut...
8/18/2005
This is almost the same recipe that's been in my family for several years, with the omission of the pecans and by increasing the pineapple to 2 cups. This is a very moist, almost cake-like bread...
9/4/2012
I was after a pineapple zucchini muffin and when I chose this recipe it was because it had no spices and that intrigued me. I expected a good muffin, but I also expected it to be ordinary. Zucc...
8/8/2000
This was my 1st attempt ever at making zucchini bread & my husband loved it. Even my dad commented on how it tasted better then my mom's. Will make this again!!
8/29/2005
Delicious!! I did egg substitute for my allergy kids, and did 1/2 cup applesauce, and 1/2 cup oil. I decreased the sugar to about 1 1/2 cups. I increased the raisins to 3/4 cup, (next time even ...